| 200g goats cheese |
mix |
|
Spread cheese on top of plastic wrap on top of foil. Spread tomatoes and anchovies along one side. Roll up, twist ends, refrigerate |
| 50g cream cheese |
| 20g anchovies |
drain, chop |
| 1/3 cup sun-dried tomatoes |
chop |
| 250g black olives |
blend |
Spread olives on foil. Place unwrapped cheese roll on one edge. Roll up, twist ends, refrigerate |
| 1 clove garlic |
| 1 teaspoon seeded mustard |
| 1/2 teaspoon lemon juice |
| 1 tablespoon basil |
| 1 tablespoon olive oil |
blend in gradually |
| 1 cup soft breadcrumbs |
mix in |
| dressing |
|
Unwrap tapenade, slice 1cm thick, drizzle dressing over |
| 1 tablespoon mustard |
|
mix |
| 1 tablespoon vinegar |
|
| 1 clove garlic |
crush |
| 1 cup olive oil |
|
|